October 26, 2012

Sugar-Coated Plantain with Whip Cream

Yay! TGIF!

I have done most of the laundry yesterday. Those of Skye's and Ryne's, which happen to be the top must-be-washed clothing in the house. The bathroom and kitchen rugs have been washed as well.

I feel good because starting tomorrow I will be working on my paper. It's due in 13 days! Will I be able to make it? Okay, I'm crazy for even asking that. I have to!

Out of topic!

What I want to share to you today is my breakfast this morning. Jeff always, except when he can't, cook breakfast for me every day. That doesn't make me a spoiled little wife. He is just very caring of a husband and father like that. He loves feeding me and Skye. Okay, we're spoiled!

This morning Jeff had to leave early for his Class A uniform inspection. So I was left to fend for myself. I ended up cooking (what's the proper term?) this.

I call it Sugar-Coated Plantain with Whip Cream. I don't know anything about calories and what-not but I think this is healthy because I did not use oil. I tend to associate "oil" with "unhealthy".

This isn't an original idea, I must say. My friend, Wena, who is a hair and make up gal, was who this recipe idea came from.

I'm definitely making (cooking? preparing?) this again in the near future. Maybe tomorrow or the day after.


  1. wow...yummy...you can also put some cinnamon sugar on it...
    -wena diaz

    1. Wen, yummy indeed! Thanks for introducing this recipe to me. I'm not a big fan of cinnamon so I'll just stick with the sugar and whip cream.


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